Chocolate Pecan Cookies with White Chocolate... yum!

These cookies are seriously delicious.  You just must make them to see what I'm talking about.  I made these for my good friend Nic's birthday last week.  Everyone loved them, but what surprised me the most about these are that they stay moist for days.  I usually only eat cookies right when they come out of the oven or the next day, but then they seem to get dry and just not as good (I know I'm a cookie snob), but that did not happen with these.  I had one today and they were still as chewy and moist as the day I baked them.  Not kidding, so go try them!

Note: My friend Rachel says you must eat these cookies upside down so you have the texture of the white chocolate on your tongue.  Good advice :)

Chocolate Pecan Cookies with White Chocolate

1 1/2 cups flour
3 T. cocoa
1/2 t. baking soda
1/2 t. salt
1/2 c. butter (melted)
1 c. sugar
1 egg
2 T. light corn syrup
1 t. vanilla
2 T. milk
1 c. pecans (you must toast the pecans!)
3/4 c. chocolate chips (optional, but why not!)

1/3 c. white chocolate chips

• Combine dry ingredients and set aside.  In a bowl cream together butter, sugar, egg, corn syrup, vanilla, and milk.  Add the dry ingredients and mix together.  
• Roughly chop the pecans and put on a cookie sheet.  
• Toast the pecans in the oven for about 5-8 minutes or until they become fragrant, but watch so they don't burn! Toasting the pecans very important, it brings out their flavor and it just makes a difference so take the time to do it!  Let the pecans cool a little then add them and the chocolate chips to the dough.  
• Mix well and refrigerate the dough for about 2-3 hours.  The dough will need to harden a bit so you can scoop it.  (You could make the dough a day ahead of baking the cookies)
• Preheat oven to 325 degrees. 
• Use a small scoop and arrange cookies on the sheet.  Use your fingers to flatten a little bit.
• Bake 8-10 minutes then remove from the oven and transfer to cooling racks.  
• Once the cookies have cooled a little bit, melt the white chocolate chips in the microwave (20 second intervals and stirring in between) Pour the melted chocolate into a ziploc bag and cut a small hole in the corner of the bag.
• Drizzle the chocolate over the cookies!

Enjoy!